Fennel and Pork Tongue Stew

Ingredients

• 2 pounds (900g) pork tongue 2 pounds (900g) pork tongue
• 2 fennel bulbs, thinly sliced 2 fennel bulbs, thinly sliced
• 1 large onion, chopped 1 large onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork tongue and cook for 10 minutes. Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat. Slice the tongue into bite-sized pieces.
2. 2.
   In the same pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced fennel bulbs to the pot and cook for 5 minutes, until slightly softened.
4. 4.
   Stir in the paprika, dried thyme, and bay leaf, and cook for another minute to release their flavors.
5. 5.
   Add the sliced pork tongue back to the pot, along with the chicken or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, until the pork tongue is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew and adjust the seasoning if needed.
8. 8.
   Serve the Fennel and Pork Tongue Stew hot, garnished with fresh parsley or dill. Accompany with crusty bread for a complete meal.

Treat your ingredients with care...

• Pork tongue — Make sure to remove the outer skin and excess fat after boiling and cooling the tongue. This will ensure a tender and flavorful result.
• Fennel — Slice the fennel bulbs thinly to allow them to cook evenly and soften in the stew.

Tips & Tricks

• If you can't find pork tongue, you can substitute it with beef tongue or even boneless pork shoulder for a different texture and flavor.
• For a richer stew, you can add a splash of white wine or a tablespoon of tomato paste to the pot before adding the broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious and convenient meal.

Serving advice

Serve the Fennel and Pork Tongue Stew hot in individual bowls. Garnish each serving with fresh parsley or dill for a pop of color and added freshness. Accompany the stew with crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few slices of cooked pork tongue on top of each bowl of stew. Sprinkle some freshly chopped herbs over the meat for an attractive and appetizing touch.